Roasted Brussels Sprouts and Butternut Squash
"Roasted Brussels Sprouts and Butternut Squash are tossed with olive oil, salt and pepper for an easy, delicious Fall side dish!..."
INGREDIENTS
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kosher salt
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2 tablespoons extra virgin olive oil
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16 ounces brussels sprouts (halved)
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16 ounces butternut squash (peeled and diced 3/4-inch)
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6 sprigs fresh thyme
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fresh black pepper (to taste)
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